Maple Ice Cream

  • Yield:about 1 quart


  • 3/4 cup pure maple syrup (grade A)
  • 1 cup whole milk
  • 2 cups heavy cream
  • pinch of salt
  • 4 large egg yolks
  • 3/4 teaspoon maple extract


  1. 1.

    In a medium saucepan over moderately high heat, boil the maple syrup until reduced slightly, about 5 minutes. Lower the heat and stir in the milk, cream, and salt. Cook until just under a boil (you will see bubbles along the edges of the pot and steam rising from the surface). Remove from heat.

  2. 2.

    In a medium bowl, whisk the egg yolks until lightened. Slowly add a few tablespoons (no more than a 1/4 cup total) of the hot milk mixture into the yolks, whisking constantly, then add the yolks back to the rest of the milk, whisking constantly.

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